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Roasted Cauliflower Pizza Crust

Roasted Cauliflower Pizza Crust

Roasted Cauliflower Pizza Crust



  • 1 head cauliflower, cut into florets
  • 1 Tbsp olive oil
  • 1 (4 oz) log chèvre 
  • ¼ cup gluten free flour blend (optional)
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste


  • 1/2 cup pizza sauce, or to taste
  • 1 cup shredded mozzarella cheese
  • ½  bunch fresh basil



  1. Preheat the oven to 425°F. Line a large baking sheet with parchment or a silicone mat.
  2. Toss cauliflower florets with olive oil and a sprinkle of salt and pepper. Spread out on the prepared baking sheet, and roast in the preheated oven for 20 minutes, stirring after ten.
  3. Allow the cauliflower to cool enough to handle.If you have a masticating juicer, run the florets through to squeeze out all of the liquid, reserving the cauliflower pulp. If you don’t have a juicer, florets can be chopped or riced. Squeeze out the liquid with a square of folded cheesecloth or nut milk bag.
  4. Add cauliflower pulp, chèvre, egg, and seasonings to a bowl and mix until all ingredients are incorporated. Add the gluten free flour a little at a time until mixture forms a ball. Mixture will be very sticky!
  5. Place dough on a parchment lined baking sheet and pat into a ¼-inch thick circle. Bake at 425 for 30 minutes. Flip the pizza crust and add pasta sauce, mozzarella, and any other toppings desired. Bake for another 10 minutes. Allow to cool 5 minutes before sprinkling with fresh basil and serving.


Makes 2 Servings

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